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teamed with the pitch of the pines. Such canoes are light and easily
carried from swamp to swamp around the rapids in the rivers. After the rice crop is gathered it must be dried to preserve it for winter use. It is spread on macs made by weaving or sewing together the cat-tail stalks or rushes from the rice swamps. These have first been placed on scaffolds or frames. Sometimes a slow fire is made beneath. At last the rice is dry. It is then beaten to hull it, and is cleaned or winnowed by tossing it in a birch-bark basket and allowing the wind to carry away the chaff Then it is stored away, usually in birch-bark boxes. In the winter time the rice is boiled in soup, sometimes wild meat being boiled with it. The old French voyageurs, trappers, and traders were often short of food, and only a gift of wild rice would save them from starvation. One old Frenchman in the Saginaw Valley told me years ago, with smacking lips, that the Ojibwa wild-rice soup was all the food he could get one winter and that it was "very, very good*" "THERE IS NO GREATER BLESSING IN THIS WORLD THAN A STEADY JOB, WITH IN CREASING EFFICIENCY AND HENCE INCREAS ING WAGES AS TIME GOES ON AND THE ONLY WAY TO INSURE THAT HAPPY STATE FOR EACH INDIVIDUAL IS. TO GIVE HIM THE TRAINING FOR SOME SKILLED VOCATION IN LIFE, WHETHER IT BE IN BUSINESS, IN A TRADE, OR IN A PROFESSION. P. H. Hanus. 11.